Salted Caramel Brownies

Taking my favorite brownie from good to great by stacking it with some salted caramel.

Salted Caramel Brownies

Yep, I’m totally stuck in a salted caramel rut, although I warned you there would be a mini-onslaught of them. And since posting took bottom priority last week due to work unexpectedly coming down hard and fast like an avalanche, I’ll be posting the remaining salted caramel recipes this week.

I’m keeping this short since I have a week’s worth of baking to catch up on, and honestly, I’m a little tired and rundown.

A few notes:

These will keep for 2-3 days; and, in fact taste even better on the second day.

I don’t recommend using store bought caramel since it lacks the deep flavors of homemade caramel and you might end up with an overly sweet Salted Caramel Brownie.

The brownie recipe is from Alice Medrich and was made with no adaptations.

Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute. Set aside.

Salted Caramel Layer:

Add all ingredients in a bowl and mix to combine.

Assembly:

Measure out ¾ of brownie mixture; set aside. Pour remaining brownie batter into an 11×3 inch pan. Pour salted caramel mixture on top. Pour ¾ cup of brownie on top. Using a skewer softly pull brownie and salted caramel mixture in circular motions throughout the top to create a swirling pattern on top. Bake for 20-25 minutes, or until the brownie starts to pull away from the sides of pan.

While brownies are baking prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (yes, this really does help the brownie). When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies too cool completely in the water bath.

Homemade Salted Caramel Sauce:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

There are a LOT of brownie recipes on the internet these days, but these are the only ones that are literally pulling me into the kitchen. Also, I don’t think I’ve ever seen a more beautiful photo of brownies! You’re so talented!

What do you use the sauce for? Is it to go over the brownies? You describe how to make it but then not what to do with it. Also, the pan is still described as 8×8 at the top of the recipe and 11x 13 at the end.

Hi Naomi, The recipe at the top states to prepare an 8×8 pan but at the bottom it says 11×13″. Curious which one is the accurate one? Also, do you cook it at 400 degrees Fahrenheit? It seems pretty high.

I agree with JB’s comment.
I just made this recipe right now and my comment is the same as JB’s wrote. Also I was not sure about the temperature because 400°F is too hight for a cheesecake, but I followed directions however and I got a coagulated egg instead a creamy cheesecake. =(

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.